Name: Korean Style Pot Roast Recipe
Prep time: 15 min
Cook time: 2 h 35 min
Total time: 2 h 50 min
Cuisine: Korean
Ingredients: 1 cup low-sodium beef broth; 3/4 cup low-sodium soy sauce; 3 Tbsp garlic chili sauce; 3 Tbsp gochujang; 1 Tbsp sesame oil; 1 Tbsp rice wine vinegar; 1/4 cup light brown sugar, firmly packed; 2 Tbsp vegetable oil; 3-3 1/2 lb boneless beef chuck roast; Salt and pepper, to taste; 1 cup yellow onion, finely chopped; 1 Tbsp grated fresh ginger; 4-6 cloves garlic, finely chopped; 2 Tbsp cornstarch; 1/4 cup water

If you have ever wished for a pot roast that brings an exciting twist to your dinner table, this Korean Style Pot Roast Recipe is exactly what you need. It’s a sensational fusion that takes the classic comfort of slow-cooked beef and drenches it in deeply flavorful Korean-inspired sauces packed with umami, tang, a touch of sweetness, and a spicy kick. The tender chuck roast, simmered low and slow, practically melts in your mouth while soaking up the vibrant notes of gochujang and garlic chili sauce. This recipe is a delightful way to impress family or friends, giving you a hearty, warming meal that’s packed with character and warmth.

Korean Style Pot Roast Recipe: Ingredients You’ll Need

Ingredients You’ll Need

A large raw beef steak with deep red and white marbling lies on a white speckled plate placed on a wooden cutting board, surrounded by small clear glass bowls filled with various ingredients: finely chopped white onions, dark brown soy sauce, bright red chili paste, light brown brown sugar, pale yellow minced garlic, a vibrant red sauce, and several clear liquids in small bowls and a glass pitcher. Two tall pepper mills, one bright blue and one white, stand next to the board. The whole arrangement is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

To make this stunning Korean Style Pot Roast Recipe, you’ll find the ingredients are straightforward yet essential, each one playing a crucial role in balancing flavor, texture, and color. These pantry staples and fresh aromatics come together to create that signature savory and spicy profile that makes this dish unforgettable.

Low-sodium beef broth: Provides a rich, beefy liquid base that keeps the roast moist and flavorful during cooking.
Low-sodium soy sauce: Adds deep saltiness and umami, essential for that classic Korean flavor foundation.
Garlic chili sauce: Brings a lively heat and garlicky punch that wakes up the palate.
Gochujang: The star Korean fermented chili paste that gives a unique sweet, spicy, and slightly smoky complexity.
Sesame oil: Delivers a toasty, nutty aroma that enhances the overall richness of the dish.
Rice wine vinegar: Balances the richness with a subtle tang and brightness.
Light brown sugar: Adds a mellow sweetness that tempers the spice and harmonizes all flavors.
Vegetable oil: Used to sear the beef, creating a crust that locks in juices and flavor.
Boneless beef chuck roast: The ideal cut for slow cooking, becoming tender and shreddable while absorbing the sauce.
Salt and pepper: Basic seasoning to enhance and bring out the natural flavors of the beef.
Yellow onion: Adds sweetness and depth when cooked down in the sauce.
Fresh grated ginger: Infuses a fresh, warm spiciness that complements garlic perfectly.
Garlic cloves: A key aromatic that penetrates every bite with savory flavor.
Cornstarch: Whisked to thicken the cooking liquid into a luscious sauce that clings beautifully to the meat.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Korean Style Pot Roast Recipe

Step 1: Prepare Your Sauce Base

Start by whisking together your beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and light brown sugar in a large bowl. This mix forms the soul of your Korean Style Pot Roast Recipe, combining savory, sweet, and spicy notes that will deeply infuse the meat.

Step 2: Brown the Roast

Pat your 3 to 3 1/2 pounds of boneless beef chuck roast dry and season it generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat, then brown the roast thoroughly on all sides. This step locks in flavor and creates a beautiful caramelized crust that will enrich your final dish.

Step 3: Sauté Aromatics

Remove the roast and set it aside. In the same pot, add finely chopped yellow onion and cook for 3 to 5 minutes until softened. Add grated fresh ginger and chopped garlic, cooking for another minute. These aromatics build layers of flavor that pair beautifully with the sauce.

Step 4: Simmer the Roast

Pour your prepared sauce into the pot and let it simmer for 4 to 5 minutes, allowing the flavors to meld together. Then, nestle your roast back into the Dutch oven and cover it tightly. Place it in a preheated 300 degree oven for roughly 2 and a half hours or until the meat is incredibly tender and shreds with ease.

Step 5: Thicken the Sauce and Serve

Before shredding the beef, whisk together 2 tablespoons of cornstarch with 1/4 cup of water and stir this into the cooking liquid to thicken. This luscious sauce will cling to every bite of tender meat, making each forkful a mouthwatering experience. Serve hot over steamed white rice or creamy mashed potatoes, and consider garnishing with sesame seeds for a delightful crunch and extra flavor.

How to Serve Korean Style Pot Roast Recipe

The image shows two light blue ceramic pots with cream handles on a white marbled surface. The left pot holds raw meat lying flat on a bed of small yellow lentils, with a dark brown liquid around them. The right pot contains cooked meat in a thick dark reddish-brown sauce, filling the pot with no visible lentils. Both pots are placed on a folded gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like toasted sesame seeds or finely sliced scallions add a fresh contrast and elegant finish to the Korean Style Pot Roast Recipe. These enhance the visual appeal and add subtle layers of flavor and texture that complement the savory meat.

Side Dishes

Steamed white rice is a classic pairing, soaking up every drop of the delicious sauce. Mashed potatoes are another cozy option, lending creamy richness that balances the dish’s spicy notes. For a veggie side, lightly sautéed greens like bok choy or spinach bring a vibrant color and fresh bite to the plate.

Creative Ways to Present

Transform this pot roast into a shared feast by serving it family-style in the Dutch oven or layering shredded meat over rice bowls topped with pickled vegetables and a drizzle of extra gochujang. You can also use leftovers to craft hearty Korean-inspired sandwiches or tacos for an unexpectedly delightful twist.

Make Ahead and Storage

Storing Leftovers

Place any leftover pot roast and sauce in an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making it taste even better the next day—perfect for easy meals during a busy week.

Freezing

This Korean Style Pot Roast Recipe freezes extremely well. Portion the meat and sauce into freezer-safe containers, and it will keep for up to 3 months. Be sure to thaw slowly in the fridge before reheating to maintain tenderness and flavor.

Reheating

Reheat gently in a saucepan over low heat or microwave in short intervals, stirring occasionally. If the sauce has thickened too much after refrigeration, add a splash of water or broth to loosen it back up. Keep an eye on it to avoid drying out the tender meat.

FAQs

Can I use a different cut of beef instead of chuck roast?

Chuck roast is ideal because its marbling breaks down during slow cooking, creating tender, juicy meat. You could use brisket or round roast, but these might require adjustments in cooking time to achieve similar tenderness.

Is gochujang spicy for someone unfamiliar with Korean food?

Gochujang has a moderate heat level that is balanced with sweetness and umami. It adds warmth rather than overwhelming spice, so it’s quite approachable even if you don’t usually eat spicy food.

Can I prepare this recipe in a slow cooker?

Absolutely. After browning the roast and sautéing aromatics, transfer everything along with the sauce to a slow cooker and cook on low for 6 to 8 hours until tender. The flavors will be just as rich, with the added convenience of slow cooker hands-off cooking.

What can I substitute for garlic chili sauce if I don’t have any?

Try using sambal oelek or a mild chili garlic sauce as a replacement. You can also mix a little chili powder with minced garlic to mimic the flavor profile.

How do I make the sauce thicker without cornstarch?

If you prefer not to use cornstarch, you can reduce the sauce by simmering it uncovered on the stovetop until it thickens to your liking. Another option is to mix in a small amount of flour slurry as an alternative thickener.

Final Thoughts

This Korean Style Pot Roast Recipe is a fantastic, soul-satisfying meal that effortlessly upgrades any dinner occasion. With its balance of spice, sweetness, and umami, plus that melt-in-your-mouth beef, it’s sure to become a beloved favorite in your recipe repertoire. Give it a try, and you’ll have the perfect dish to share and savor again and again.